Description
The soft sweetness of overripe apples, ready to be transformed into cider, was lifted with a zing of lemon and pine sap, while heavier wood came from old mahogany furniture. On the tongue there were dried apple slices, dipped in cinnamon and served with demerara sugar and chilli flakes. The tingle was then softened by a warm mug of mulled cider spiced with chai syrup. Water released greener apples, coated with beeswax and joined by damson jam on fruit scones. Calvados arrived alongside hazelnut liqueur, while to finish a dollop of toffee ice cream was dropped from a great height into the mulled cider.